Master cheese maker Hansj|rg W|thrich adds bacteria and rennetan enzyme derived from calf's stomach that helps coagulate milk proteinsto fresh milk and then heats the ingredients. After 30 minutes the mixture has thickened enough to be cut into small pieces with an instrument called a cheese harp. The resulting product (pictured above), which has a consistency similar to cottage cheese, is warmed slowly for an hour and a half.

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